Pumpkin Ginger Pancakes with Ginger Butter
Wake up to the ultimate autumn breakfast with these Pumpkin Ginger Pancakes with Ginger Butter! Bursting with warm spices like cinnamon, ground ginger, and nutmeg, these fluffy pancakes are perfectly balanced by the rich, earthy sweetness of pumpkin puree. Topped with a velvety ginger butter, made with a touch of powdered sugar and a hint of spice, each bite feels like a decadent harvest-inspired treat. Whether you drizzle them with maple syrup or savor them as-is, these pancakes deliver cozy fall flavors in every forkful. Quick to prepare in just 35 minutes and ideal for a weekend brunch, this recipe is a must-try for pumpkin lovers looking to elevate their pancake game.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon nutmeg
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 0.75 cup pumpkin puree
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 0.25 cup unsalted butter (for ginger butter)
- 1 tablespoon powdered sugar
- 0.25 teaspoon ground ginger (for ginger butter)
- maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, salt, and granulated sugar.
In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, vanilla extract, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil.
Scoop about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side for an additional 2 minutes or until golden brown and cooked through. Repeat with the remaining batter.
To make the ginger butter, beat the softened butter, powdered sugar, and ground ginger together in a small bowl until smooth and creamy.
Serve the pancakes warm, topped with a dollop of ginger butter and a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 63.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 499 mg | 38% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
